Name: Kasha with Wild Mushrooms
Ingredients: 2 medium clove(s) garlic clove(s) minced; 0.5 small uncooked onion(s) chopped; 2 tsp olive oil; 0.25 cup(s) fresh mushroom(s) shitake; 0.25 cup(s) fresh mushroom(s) baby portabello; 1 small uncooked oyster mushroom(s); 3 tsp ground oregano freshly chopped; 1 cup(s) fat free vegetable broth low-salt variety preferred; 0.333 cup(s) uncooked kasha; 1 oz part-skim mozzarella cheese

Meal Items

garlic clove(s)

2 medium clove(s), minced
uncooked onion(s)

½ small, chopped
olive oil

2 tsp
fresh mushroom(s)

¼ cup(s), shitake
fresh mushroom(s)

¼ cup(s), baby portabello
uncooked oyster mushroom(s)

1 small
ground oregano

3 tsp, freshly chopped
fat free vegetable broth

1 cup(s), low-salt variety preferred
uncooked kasha

⅓ cup(s)
part-skim mozzarella cheese

1 oz

Notes

Sauté garlic and onion in olive oil until tender. Add mushrooms and oregano and season to taste. Add 1/4 cup vegetable broth and oregano and simmer. Pour 1 cup vegetable broth into a pot and bring to a boil. Add kasha and reduce heat. Simmer until cooked. Serve kasha topped with vegetables and shredded cheese.

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Kasha with Wild Mushrooms

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Kasha with Wild Mushrooms

A happier, healthier you starts here

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